Corsican Lemon Cheesecake
This recipe is from Patricia Wells’ book, At Home in Provence. It is lovely served with a fruit coulis, such as raspberry or apricot. I’m posting it for my Mom, who loves lemon desserts.
1 – 9 inch springform pan
unsalted butter and flour for preparing pan
2 tsp vanilla extract
6 large eggs, separated
2/3 cup sugar
2 lbs whole milk ricotta (or 2 – 15 oz containers)
Grated zest of 2 lemons
Confectioner’s sugar, for garnish, if desired
Preheat oven to 325 F.
Generously butter and flour the pan, tapping the excess flour out. Set aside.
In a large bowl, beat the vanilla extract, egg yolks and sugar at high speed until thick and lemon-coloured (about 3 mn). At low speed, gradually incorporate the ricotta and lemon zest. Beat until smooth.
In another large bowl, beat the egg whites at top speed until stuff but not dry. Whisk 1/3 of the egg whites into the cheese mixture and combine thoroughly. With a rubber spatula, gently fold in the remaining whites. Do this slowly and patiently. Do not overmix, but be sure the mixture is well blended and no streaks of white remain.
Pour the batter into the prepared cake pan. Place the pan in the center of the oven and bake until the cheesecake is a deep golden brown, is fairly firm in the center and pulls away from the sides of the pan. A toothpick inserted in the center should come out clean. Once cooked, cover the cheesecake with plastic wrap and refrigerate until serving time. (The cake can be made 1 day in advance.) To serve, release the sides of the pan, leaving the cheesecake on the pan base. Sprinkle the top generously with confectioner’s sugar and serve, cut into very thin wedges.